Other sweeteners

There is wide spread concern that sugars accelerate tooth decay and provide excess calories in the diet. There are many foods made with artificial sweeteners to replace sugar, but some are not stable to the heat during baking. These sweeteners give intensely sweet mouth perceptions compared with sucrose. In baked goods replacing sucrose with another sweetener may not be not satisfactory because of the structural importance that sucrose gives to the products. However, very small quantities of saccharine, sodium cyclamate and other sweeteners may be used to increase biscuit sweetness in for example semisweet biscuits where there is a limit to how much sucrose can be used in the formulation.

Claims of "sugar free" and "no added sugar" in biscuits should be examined critically as what is often meant is "sucrose free". The sweetness comes from fruit syrups which mostly are free from sucrose but have lower sugars with as many calories per gram and also as much affect on tooth decay!

Polyols such as sorbitol, mannitol, xylitol, lactitol and maltitol (which are solid sweet materials with the chemical structure of alcohols not like the sugars that have been described above) are used in chocolates for persons suffering from diabetes and those wishing more "tooth friendly" products.